Creamy Roasted Carrot Soup with Crispy Chickpea Croutons
Prep Time: 15mins
Cook Time: 40mins
Total Time: 55mins
This roasted carrot soup is perfectly creamy and filled with complex flavors. It's roasted carrots and onions, tahini, ginger, and cumin blended until smooth then topped with crispy chickpeas. It's simple to make, perfect for freezing, and it's ready in under an hour!
Creamy Roasted Carrot Soup
1 ½lbcarrots, thinly sliced
3cupschicken broth, can substitute vegetable broth
½teaspoonEACH: paprika and cumin
2teaspoonssea salt, more to taste
Minced parsely, to serve
Crispy Chickpea Croutons
14ouncecan chickpeas, drained and rinsed
1tablespoonEACH: olive oil and nutritional yeast
¼teaspoonEACH: garlic powder and sea salt
Preheat the oven to 425 degrees. Place the carrots and onions on a large baking sheet and toss with the oil. Roast in your oven for 35-40 minutes, mixing them halfway, through.
1 ½ lb carrots, 1 medium onion, 1 tablespoon olive oil
Rinse then dry the chickpeas (a salad spinner works well!) then transfer them to a baking sheet. Toss with the oil, nutritional yeast, garlic powder, and sea salt. Pop them into your oven with the carrots and let them roast for 35-40 minutes, or until they are crispy.
14 ounce can chickpeas, 1 tablespoon EACH: olive oil and nutritional yeast, ¼ teaspoon EACH: garlic powder and sea salt
When the carrots and onions have finished roasting, place them in a blender with broth, tahini, ginger, paprika, cumin, and sea salt. Blend on high until smooth.
3 cups chicken broth, ½ teaspoon EACH: paprika and cumin, 1 tablespoon chopped ginger, ¼ cup tahini, 2 teaspoons sea salt
Pour the soup into a medium-sized pot and bring to a simmer.
Serve the soup topped with the crispy chickpeas and a little minced parsley.